Who wouldn’t recognize it tall, proud, and a true white giant with its porcelain white coat? Its history spans millennia; according to Pliny the Elder, it likely descends directly from the prehistoric ox. It is certainly native to the Italian peninsula, and the Etruscans and Romans used it in ceremonial processions or as sacrifices to the gods. Its name comes from our local area straddling the provinces of Siena and Arezzo which is why it can be seen grazing in our pastures. Here in the Valdichiana, we love admiring it at agricultural fairs, such as the recent Pieve di Sinalunga fair.
It is truly healthy meat: a premium product with high protein content (over 20%), low cholesterol (50mg/100g), and low calorie count (106 kcal/100g), as well as an abundance of energizing Vitamin B12. Chianina meat is also very rich in iron 1.6mg/100g, which is more than white meat. It is truly worth trying.
How do you cook a fine Florentine-style steak? It is a very simple, straightforward process. The flame must never scorch the meat, so keep the heat very low; cooking times vary depending on the size of the steak—typically 5 cm thick for a 1 kg weight. Four minutes per side should suffice; add salt and pepper only after cooking is complete, while the meat rests on the cutting board. It pairs perfectly with our great red wines from the Terre di Arezzo or Siena areas.